This recipe for double choc-chip vegan and gluten-free cookies is one I’ve been looking forward to sharing for a while now. Ever since I first discovered it and made some tweaks, its one I’ve wanted to remember so that I’ll always be ready to sate any simple double choc cookie cravings at moment’s notice.
(I’ve made a dozen different types of cookie before now and never bothered to save or bookmark the recipes. Don’t you hate when that happens?!)
First thing I’d like to note about these cookies is that – duh – they’re vegan. Second, they contain no weird processed ingredients. Third, they are also gluten-free, making them friendly for (I should hope) most people.
When making these cookies, I wanted a flour that wasn’t refined or overly-processed. I personally am not gluten-free (I love my rye bread and never say no to pizza), but I really don’t go in for any of these store-bought gluten-free ‘flour blends’ that are sometimes just as processed as the generic white stuff.
If I can’t make the flour myself, I’ll look for less refined gluten-free options. Oat, almond, buckwheat and rice flour tend to be my main go-tos; for these cookies I chose oat flour for its natural subtle sweetness and amazing versatility in baked goods. You can of course however, sub for wholewheat flour if you wish.
I’ve also tried to make these cookies refined sugar-free, but if you don’t have coconut sugar to hand, you can use unrefined brown cane sugar instead.
Another fabulous thing about these cookies is that they only require one bowl to make. Which means less washing up! Always a bonus (though you will have to find another way to distract yourself while waiting for these cookies to bake).
1 Tbsp flax meal + 3 tbsp water (this will be your ‘flax egg’)
1/4 cup extra virgin coconut oil, solid
1/4 mashed banana (can be swapped for 1/4 cup nut butter of choice)
2/3 cup coconut sugar (OR brown cane sugar)
2 tsp non-dairy milk (I use oat)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
3 tbsp cocoa powder
1.5 cups oats or oat flour
1-2 handfuls of dark chocolate chips OR dark/raw vegan chocolate, cut into small chunks
- Preheat the oven to 180°C.
- Whisk the flax meal and water together and set aside for ten minutes or so to set. This will be your ‘flax egg’.
- While you’re waiting, make your oat flour by milling the oats in a blender/food processor until a fine flour forms.
- Mix the flax egg, coconut oil, banana and coconut sugar together until a sticky mixture takes shape. (You can always use your blender to mix so it goes really smooth; otherwise it might need a little elbow grease!)
- Add the dry ingredients one by one and whisk together. Ensure the dough is nice and thick, but not too stiff. Add the non-dairy milk to moisten; as much as is needed.
- Stir in the chocolate chips.
- Spoon a couple of tablespoons of the dough onto a baking tray lined with greaseproof paper. Flatten with a fork or the back of a wooden spoon. (You’ll probably need to leave about an inch gap between each cookie.)
- Bake for 12-15 minutes, until the cookies are nicely spread out and they look crispy at the edges but still gooey in the middle.
- Place on a rack and allow to cool for around 20 minutes. The cookies will set once cooled (though of course, I won’t judge if you want to shove warm, gooey cookie in your face…:-D)
This recipe is based on Angela Liddon’s ‘One Bowl Chocolate Chunk Cookies’. Massive thanks to Angela for all the wonderful baking inspiration!